What is the secret ingredient in these moist and delicious muffins? Well, it depends on who you ask. For most people it’s the prune puree, which adds both moisture and body… but for me it’s the small amount of chocolate chips, which add a decadence to the muffins that are often missing in healthier baked goods. The best part of this recipe is how few ingredients it calls for – prunes, water, cake mix, and chocolate chips. A cinch to put together, these moist muffins last well for several days. This recipe makes 24 muffins.
16 oz pitted prunes
3/4 c warm water
1 (18.25 oz) box Better Batter Chocolate Cake Mix
1/2 c chocolate chips
1/4 c chocolate chips
1/4 c butter or df margarine
Preheat oven to 350 degrees and line 24 muffin tins with liners.
In a blender, combine the prunes and water until smooth. Measure out two cups of this puree (it should be almost the whole amount). Pour/spoon into a medium bowl. Add the chocolate cake mix and stir until smooth and well combined. Add the 1/2 c chocolate chips and blend together until smooth and well combined.
Measure 2 tbsp of batter into each muffin tin. Repeat the process until all 24 tins are evenly filled with batter.
Bake for 15-25 minutes or until the cakes are cooked and spring back when lightly touched. Allow to cool completely.
If desired, glaze: melt chocolate chips and butter or margarine together in a small, shallow microwave safe container for about 1 minute, stirring to ensure the mixture is smooth. Dip the tops of the muffins in the glaze and set aside until the glaze thickens.